Wayne Gisslen

Spinaci alla Romana

(Roman‐Style Spinach)

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Preparation info
  • Portions:

    16

    Portion Size: 3 oz 90 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
6

Method

  1. Trim and wash the spinach. Cook in a small quantity of boiling water until wilted. Drain, cool under running water, and drain again. Press excess water out of the spinach, but do not squeeze too dry.
  2. Heat the oil in a pan. Add the fat and render it. Remove and discard the cracklings (solid pieces remaining from the fat).
  3. Add the spinach, pine nuts, an